Not grapes. While they can be grown in Nicaragua, it seems like other wines make a lot more sense. About 35 years ago I made some great banana wine. The recipe? Um, can you find things that were on a sheet of paper in your desk 35 years ago?

I have also made apricot, cherry and blackberry wine. But while those are good Washington State options, I am thinking more along the lines of guava, mango, papaya and, of course, banana. Lacking a recipe, I will "fake it". I do remember one of the tricks is, no matter what you are using, you need to get the tannin level right.